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Chorizo Bilbao [split from DC]

chinkleDC Mar 18, 2008 03:27 PM

(Note: This thread was split from the DC&Baltimore board at: http://www.chowhound.com/topics/49604... -- The Chowhound Team).

Thanks for the heads-up... I'm now dining on some fabulous chorizo bilbao. :) Just like my mama used to make... when I was an exchange student to Spain. :)

  1. hill food Mar 18, 2008 03:38 PM

    glad I could help, but would she approve of meat during Holy week in Lent? tsk tsk tsk.

    what city? is there a link to how that region prepared it?

    8 Replies
    1. re: hill food
      chinkleDC Mar 18, 2008 07:26 PM

      Ah pues... :) The current restriction is just for Fridays during Lent, so I'm excused.

      I was in Madrid, but she was gallega (native of Galícia in the northwest), so I couldn't tell you whether the preparation was madrileña or gallega, but all she tended to do was heat them up in a frying pan (whole links, not cut up or anything) and serve them with bread on the side (vegetables were served in a separate course). We also often had morcilla (prepared similarly). I didn't know what it was and had eaten it several times before bothering to look up the word in my Spanish/English dictionary because it never sat well with me (I'd eat a couple bites, and then not be able to finish it). Of course, after I read "blood sausage," I figured that was the reason, and I avoided it at all costs thereafter. :) I'm afraid that as a 16-year-old I was a very picky eater... to my own detriment because it meant turning up my nose at paella (because it was served with the shrimp heads still on) and other delicacies.

      So, no, please don't tell me what's in chorizo, because I still like it. :)

      1. re: chinkleDC
        hill food Mar 18, 2008 11:36 PM

        I allowed myself to be seen grocery shopping with my mom (Majadahonda near Las Rozas) - something a 20 YO just doesn't do, I didn't care - the butcher shops are incredible, if a little stinky. I won't even speculate what goes into any sausage as my imagination is active enough.

        1. re: hill food
          chinkleDC Mar 19, 2008 10:14 AM

          If I ever manage to get back there, maybe I'll look those up. We were in Barajas, on the other side of the city. :) It's been 19 years since I was there...

          1. re: chinkleDC
            hill food Mar 19, 2008 10:56 AM

            M'honda and LR were (are?) boring suburbs. I hightailed it down to Moncloa, Puerto del Sol and Plaza Mayor for wine, tapas (and the occasional hash) any chance I got. 23 years ago.

            the food is my greatest memory. had never had ali-oli, pulpo, (spanish) tortilla etc. until then.

            1. re: hill food
              c
              cleveland park Mar 19, 2008 01:14 PM

              joder, you´re both making me home sick.

              1. re: cleveland park
                chinkleDC Mar 20, 2008 08:46 AM

                :) Sorry... what would you make to alleviate homesickness? :)

        2. re: chinkleDC
          hill food Mar 19, 2008 02:36 PM

          what vegetables? oddly I only seem to remember them as accents in something else (tortilla patatas y espinacas) or something like spinach and pine nuts with bechamel.

          and of course the usu. tapas options.

          1. re: hill food
            chinkleDC Mar 20, 2008 09:11 AM

            Mama Maruja always put out her food in courses, although it's difficult for me to remember exactly what order things were in. She'd have a green salad with cucumbers and peppers and a simple oil and vinegar dressing sometimes, or, often, she made patatas pobres. These would basically be cubed boiled potatoes with parsley (I think) and so much garlic that the inside of your mouth would itch ("Ay, cómo pica!" she would often exclaim while eating them.). I know there must have been other things she'd make as the vegetable course, but I can't remember at this point. Certainly the tortilla patata was there regularly...

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